Skinny Single-Serving Blueberry Muffin (in a mug!)
Yields: 1 muffin
This easy recipe is perfect for when you’re craving a muffin but don’t want to bake a whole dozen and have all of those tempting leftovers lying around!
  • 3 tbsp (22g) white whole wheat flour or gluten-free* flour (measured like this)
  • ⅛ tsp baking powder
  • 1/16 tsp salt
  • ¼ tsp unsalted butter or coconut oil, melted
  • 1 tbsp (15g) plain nonfat Greek yogurt
  • 1 ½ tbsp (22mL) nonfat milk
  • ¼ tsp vanilla extract
  • 18 drops vanilla crème stevia, or to taste
  • 9 fresh blueberries
  1. Lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. In a small bowl, whisk together the flour, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Gently fold in 6 blueberries.
  3. Spread the batter into the prepared ramekin, and gently press the remaining blueberries on top. Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the muffin cool for at least 2 minutes to allow the center to finish cooking through.
Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.

Any milk may be substituted in place of the nonfat milk.

Other sweeteners may be substituted in place of the vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 1 to 1 ½ tablespoons of granulated sugar.

Frozen and fully thawed blueberries may be substituted for the fresh. The microwave time may vary slightly.

If the yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.

It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.

Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.

To bake the muffin in a regular oven, bake it at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t prepared the muffin this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.

{gluten-free, clean eating, low fat, low calorie, sugar-free, high protein}
Recipe by Amy's Healthy Baking at